Blueberry Soup (pareve or dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 cups water 4 cups fresh or dry-packed frozen blueberries, rinsed and drained 3/4 cup sugar 2 tablespoons corn starch or potato flour 2 tablespoons cream or milk (optional) dash of cinnamon (optional)

Instructions

Bring water to a boil in a large saucepan. Add the berries and sugar and cook several minutes, stirring occasionally. In a small bowl mix the potato flour with a small amount of cold water. Stir into berry mixture and bring again to boiling point. Cool, cover and refrigerate for 3 to 4 hours. A dash of cinnamon over the top just before serving is a nice touch. You can stir in the cream or milk just before serving if you like and can serve with a dollop of sweetened whipped cream as a garnish if you like. 4 to 6 servings.

Serving Size

makes 4-6 servings

Notes

This simple start to a summer meal is very easy to make. You can keep pareve or add a little cream or milk to jazz it up.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .